My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Thursday, July 5, 2012

Zucchini Relish

This is from the archives, but so worth making. I make it every year. You will love having this on hand during the winter months. It is so hot here, as well as all over the country, I can hardly stand to go out. The zucchini are as big as baseball bats, really. Use the smaller ones for this. I double the recipe and make several batches when I have time. Happy canning!

Do I sound depressed today? Well I am. I might tell you why tomorrow.

Zucchini Relish
about 4 half pints
print recipe

2 cups chopped zucchini (about 3 medium)
1 cup chopped onion (about 1 medium)
1/2 cup chopped sweet green pepper (about 1 small)
1/2 cup chopped sweet red pepper (about 1 small)
2 tablespoons salt
1 3/4 cups sugar
2 teaspoons celery seed
1 teaspoon mustard seed
1 cup cider vinegar

Combine zucchini, onion, green and red peppers; sprinkle with the salt; cover with cold water. Let stand 2 hours. Drain; rinse and drain thoroughly. Combine remaining ingredients in a large saucepot. Bring to a boil. add vegetables; simmer 10 minutes. Pack hot relish into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.


  1. I'm making more zucchini breads over the weekend and then doing more tomatoes for sauce. I am finding that prep/canning is harder to squeeze in besides selling/buying a home! Gosh, I'm pooped!...:)JP

  2. Yum! I lost all my zuke' plants and didn't get any at all.


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